Whole-Wheat Margherita Pizza

Whether you prefer thick crust or thin brick oven style, pizza is an universal comfort food everyone loves and craves. It is simply good for the soul! Instead of caving in to a greasy take-out slice last night, I decided to create my own healthy pie by combining a few different recipes and piling on the veggies. No need to feel guilty nor break your New Year resolutions just yet. This low-fat recipe allows you to go for seconds without remorse. Win, win!

Eating Well’s Whole-Wheat Dough
(Yields 1 lb.)
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons)
1 teaspoon salt
1/2 teaspoon sugar OR I substituted 1 teaspoon honey
3/4 cup hot water
1 tablespoon extra-virgin olive oil
Flaxseeds (My healthy addition, optional)

Sprinkled with Love’s Margherita Pizza
3 large tomatoes
1/2 yellow summer squash
1/2 zucchini
7 oz. bag of Kraft Mozzarella Fat Free Shredded Cheese
2 garlic cloves
Extra-virgin olive oil (1/2 teaspoon to brush on crust, 1 tablespoon to top pizza)
1 tablespoon balsamic vinegar
1 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper

Begin by preheating the oven to 400°F. Let’s start with the dough: Combine whole-wheat flour, all-purpose flour, yeast, salt and honey. Mix together with food processor or mixer (I am a poor college kid so used a hand mixer…) Combine hot water and oil in a measuring cup and gradually pour into the mixture, with the motor running. If it is too dry, add one to two tablespoons of water.

Transfer the dough onto a floured surface and knead into a ball. Coat a sheet of plastic wrap with cooking spray and place spray-side down over the dough. Let rest for 20 minutes before rolling.

Roll the dough out to desired thickness. I personally like mine thin! Place dough on pizza stone or baking sheet and sprinkle with flaxseeds. Pop it in the oven for 8 minutes before topping it!

To save time, while your pie crust is baking, prepare the balsamic vinegar/olive oil (whisk together) and salt/pepper. Chop garlic and basil, as well.

Slice up your desired toppings and basil. I added the zucchini and summer squash for color! Once the crust is done, drizzle olive oil and sprinkle the garlic over the flaxseeds. Arrange tomato, zucchini and squash slices leaving 1/2 inch border.

To finish it off, add the cheese! Bake for 12 minutes or until the cheese has fully melted. Once done, sprinkle pizza evenly with salt, pepper and sliced basil. Drizzle the vinegar mixture evenly over the pizza.

It doesn’t get much better than that! Absolutely scrumptious.

Sprinkled with Love,


5 Responses to “Whole-Wheat Margherita Pizza”

  1. Wow! Looks so good – can’t wait to try this!

  2. I will definitely have to try this– it looks AMAZING! Your blog is so fabulous, Lauren. What an inspiring and healthy life you lead. 🙂


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